Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.

The aim of this study was to obtain and compare water desorption isotherms of ground meat containing NaCl (0.107kg NaCl/kg raw-meat dry matter) and/or K-lactate as NaCl substitute at two different levels of molar substitution (30% and 100%). A thin layer of salted ground meat was dried and sampled at pre-determined times. The moisture content of the samples and their water activities (a(w)) were measured at 5°C and 25°C. Results showed that ground meat with NaCl and/or different K-lactate contents had a similar water desorption isotherm for a(w) ranging from 0.7 to 1.0. Below 0.7, the water equilibrium content fell with small decreases in a(w) faster for meat with NaCl than for meat with K-lactate. K-lactate could reduce the excessive hardening at the surface of salted meat products. Experimental desorption isotherms were compared to those estimated using two approaches of the Ross equation. Models provided a good fit for the experimental data.

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters.

The effects of post-resting temperature (5°C, 15°C and 25°C) and drying level (low and high, corresponding to final water contents (w/w) of 57% and 50%, respectively) were evaluated in restructured dry-cured hams. The reduction of NaCl content, with and without the addition of K-lactate as NaCl substitute was also evaluated. Physicochemical and instrumental colour and texture (Stress Relaxation test) parameters and sensory attributes were measured. The main effects of reducing the NaCl addition from 30g/kg to 15g/kg in restructured dry-cured hams were the reduction of saltiness and the increase of a(w), proteolysis and softness. The addition of K-lactate (19.7g/kg) contributed to reduce these effects. Hams from high drying level had a longer processing time and a higher proteolysis index, but lower water content and harder texture. The increase of post-resting temperature to above 5°C reduced the processing time and the metallic flavour, but at 25°C restructured hams were spoiled. Therefore, the problems due to the reduction of NaCl to 15g/kg in restructured dry-cured hams can be reduced by adding K-lactate and drying at 15°C (after 3.5months of resting at 5°C) until a final weight loss of around 45% is reached.